Apple, Celery and Endive Fall Salad

Ingredients

• 1 bag Crunch Pak Tart Apple Slices
• 1/4 cup plus 1 tablespoon Champagne or white wine vinegar
• 2 teaspoons whole-grain Dijon mustard
• 1/3 cup extra-virgin olive oil
• 8 medium endives, cut into 1/2″-thick slices, cores thinly sliced
• 1 head of celery, stalks very thinly sliced
• 1/2 pound shaved cheddar
• 1/2 cup chives, chopped
• 3/4 cup coarsely chopped salted, smoked almonds, divided
• Black pepper
• 1/4 salt